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| 1 | pound | cheese tortellini | |
| 2 | tablespoons | butter | or margarine |
| 2 | tablespoons | flour, all-purpose | |
| 1 3/4 | cups | milk | |
| 1 | clove | garlic | crushed |
| 1/4 | teaspoon | salt | |
| 1/4 | teaspoon | black pepper | freshly ground |
| 3/4 | cup | cheddar cheese | shredded |
| 2 | tablespoons | parmesan, parmigiano-reggiano cheese, grated | freshly grated |
| 2 | tablespoons | parsley leaves | chopped |
| 1 | tablespoon | bread crumbs |
Cook tortellini according to package directions.
Drain.
Meanwhile, heat broiler.
Melt butter in saucepan over medium heat.
Whisk in flour and cook until smooth and bubbly, about 1 minute.
Gradually whisk in milk, then add garlic, salt and pepper.
Cook, stirring constantly, until mixture is thickened and just begins to boil.
Reduce heat and simmer 2 minutes.
Remove from heat; stir in 1/4 cup Cheddar and the Parmesan.
Discard garlic. Stir in tortellini and parsley until well mixed.
Transfer mixture to shallow 1 1/2-quart casserole.
Combine remaining 1/4 cup Cheddar and the bread crumbs in small bowl; sprinkle on top of casserole.
Broil 1 to 2 minutes, until topping is golden.
| % Daily Value* | |
| Total Fat 9.0g | 13% |
| Saturated Fat 5.0g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 283mg | 12% |
| Total Carbohydrate 10.0g | 3% |
| Dietary Fiber 0.0g | 1% |
| Sugars 6.0g | |
| Protein 5.0g | 11% |
| Vitamin A | 10% | Vitamin C | 4% | |
| Calcium | 16% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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